How to Measure LT Too much or too little of an ingredient big difference in product outcome Learn Which tool to use How to use meas tools CORRECTLY Essential Question Why use standardized recipes ID: 304551
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Slide1
Measuring Tools and How to MeasureSlide2
LT: Too much or too little of an ingredient = big difference in product outcome
Learn:
Which tool to use
How to use meas. tools CORRECTLYSlide3
Essential QuestionWhy use standardized recipes?
What are the parts of a recipe and what does each part tell us?
Why use standardized weights and measures?
What can happen if we fail to measure correctly and accurately?Slide4
StandardACF Standard 5Slide5
Why use a standard system for measurement?
US standard system (or customary) system for measurements.
Accepted definition for each measurement.
Ex: Tablespoon made by Kitchenaid will measure the same as a Tablespoon made by The Pampered Chef.Slide6
What are the different measurement tools?
Measure by various units:
Volume
(how much space something takes up)
Weight
(how heavy something is).
Temperature
LengthSlide7
Volume: Dry Measuring Cups Dry ingredients such as flour, sugar, brown sugar, nuts or chocolate chips.
Solid ingredients such as mayonnaise, sour cream, or peanut butterSlide8
Dry Measuring Cups Standard set = 4 cups
1 Cup ,1/2 cup, 1/3 cup, 1/4 cup Slide9
Heaping vs. Level
Unless asked for heaping, assume all recipes call for LEVEL measurements.
HEAPING LEVELSlide10
How to Measure Dry Ingredients
Hold the cup over waxed paper or the ingredient’s container.
If any spills over, you can return it to the container.
Fill the cup slightly over the top.
DO NOT shaker or tap cup to make more room. You are putting in MORE than you need.
Use a straight edge to level off the top of the cup.Slide11
SCOOP IN
LEVEL OFFSlide12
How to Measure Brown Sugar
Scoop in brown sugar
Pack sugar firmly into cup. It should overfill the cup.
Level off.
You know you did it correctly because the b. sugar will hold the shape of the measuring tool. (Like a sand castle)Slide13
How to Measure Solid Ingredients
Scoop in
Pack down
Level offSlide14
Volume: Liquid Measuring Cups
Liquid ingredients such as water, oil, milk, shoyu or vanilla extract. Slide15
Liquid Measuring Cup Usually clear
Has a pouring spout
Space at the top of the cup to prevent spills.Slide16
How to Measure Liquid Ingredients
Place cup on a flat, even surface
Slowly pour the liquid into the cup
Stoop down to check the measurement at eye level
DO NOT raise cup to eye level. You will not get an accurate measurement.Slide17
Measuring Liquid IngredientsYES
!
NO
!Slide18
Volume: Measuring SpoonsCan measure dry, solid or liquid ingredients
SMALL Amounts: Salt, pepper, vanilla extract, baking powderSlide19
Measuring SpoonsStandard set = 4 spoons
1 Tablespoon
1 teaspoon
½ teaspoon¼ teaspoonSlide20
How to measure SMALL Amounts
DO NOT measure over mixing bowl
Measure same as:
Dry – scoop in level off
Solid/B. Sugar – scoop in, pack down, level off
Liquid – up to rim or edgeSlide21
Weight: Portion ScaleUsed for greater accuracy – especially in baking
Can weigh by Ounces or by PoundsSlide22
How to use a portion scalePlace mixing bowl or other container on scale
“Zero out” the scale by moving the knob so the line points to zero
Begin placing ingredient in bowl
Measure to amount neededSlide23
How to read a portion scale in ounces
1
0
1/4
1/2
3/4Slide24
How to read portion scale in pounds
0
4
8
12
1
Numbers in
blue
are OUNCES.
This is 1 #, 12
oz
or 1 ¾ #
4
8
12
2Slide25
Mesaurements you just need to memorize
3 tsp = Tbsp
16 T = 1 Cup = 8 oz
2 c = 1 pt, 2 pt = 1 qt., 4 qt = 1 gal
1 block butter = 2 cups = 1 lb
DRAW a PICTURE if you need to